Applesauce
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One taste, and you’ll never go back to store-bought! This homemade applesauce is rich, tart and sweet, with an irresistible apple pie flavor that’s sure to become a favorite.
I cannot make homemade applesauce without thinking of my grandmother. No matter what was on her plate, she’d always have it with a side of applesauce—even daring to request it in fancy restaurants, probably to the horror of the kitchen staff! I know she would have absolutely adored this homemade version. It’s richly flavored, tart and sweet—and it blows store-bought applesauce out of the water.
With just four ingredients, this homemade applesauce recipe is a breeze—the hardest part is peeling the apples. While it’s traditionally made on the stovetop, I prefer the baking method. On the stovetop, you need to add water or juice to prevent sticking, but in the oven, no extra liquid is required, so you get a more concentrated apple flavor. And while I may not reach for it with every meal the way my grandmother did, I can see why she loved it so much—it’s perfect as a side dish with pork tenderloin, roast chicken, pierogi or latkes, on its own as a snack, or even spooned over pancakes or vanilla ice cream.
“I had a bunch of apples slightly past their prime and this was a great way to use them. I added a cinnamon sticks and it made the house smell lovely.”
What you’ll need to make homemade applesauce
- Apples – I like to use a blend of McIntosh, Golden Delicious and Granny Smith apples for a more nuanced flavor. Feel free to use other varieties, such as Jonathan, Fuji, Honeycrisp, Jonagold, Braeburn, Stayman Winesap, Gala, etc.—just keep in mind that super-tart apples will yield a tangy applesauce, and may require more sugar to balance the flavors.
- Butter – Adds richness and helps enhance the natural sweetness of the apples as they bake.
- Brown sugar – Adds sweetness and a touch of molasses flavor. You can choose light or dark depending on how deep you want the flavor to be.
- Ground cinnamon – For sprinkling at the end; adds warmth and spice to complement the apples.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
To begin, peel, core and chop the apples into 1-inch chunks.
Place them in a 9×13-inch baking dish and top with brown sugar and pads of butter.
Cover with aluminum foil and bake for 45 t0 50 minutes, until the apples are tender.
Using a potato masher or fork, mash the apples to your desired consistency (I like a chunky texture).
Taste and add more brown sugar if necessary. Note that no two batches will taste the same — it all depends on the apples you use. Transfer to a serving dish and add a dash of cinnamon, if desired. The applesauce can be made up to 4 days ahead and refrigerated in an airtight container. It can also be frozen for up to 3 months.
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Applesauce
One taste, and you’ll never go back to store-bought! This homemade applesauce is rich, tart and sweet, with an irresistible apple pie flavor that’s sure to become a favorite.
Ingredients
- 4 pounds apples (about 10), peeled, cored and cut into 1-inch chunks (I like a combination of McIntosh, Golden Delicious, and Granny Smith)
- 3 tablespoons unsalted butter, cut into ¼-inch chunks
- ¼ cup plus 2 tablespoons light or dark brown sugar, packed
- Ground cinnamon, for serving (optional)
Instructions
- Preheat the oven to 400°F.
- Place the apples in a 9x13-inch baking dish. Scatter the brown sugar and chunks of butter evenly over top. Cover tightly with aluminum foil and bake for 45 to 50 minutes, tossing once halfway through, until the apples are very tender.
- Mash the apples with a potato masher or fork. Taste; if the applesauce is too tart, add more brown sugar little by little until the flavors are balanced. (Note that no two batches will ever be the same; the flavor will depend on the tartness of the apples you use.)
- Make-Ahead/Freezer-Friendly Instructions: The applesauce can be made up to 4 days ahead and refrigerated in an airtight container. It can also be frozen for up to 3 months.
Nutrition Information
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- Per serving (8 servings)
- Serving size: 1/2 cup
- Calories: 196
- Fat: 5g
- Saturated fat: 3g
- Carbohydrates: 42g
- Sugar: 34g
- Fiber: 5g
- Protein: 1g
- Sodium: 6mg
- Cholesterol: 11mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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Jenn,
Thanks for sharing. I found it so easy and delicious. I made a batch yesterday to share with my neighbors. I just threw another in the oven as I write this for more gifts!
Jenn,
So long as I can peel and chop apples, I will never buy applesauce again!!!! I made my first batch of this for my upcoming Christmas brunch. I used Pinata apples and some Golden Delicious. Yummmm!!!!!! No extra sugar needed!!
You are a Rock Star in the kitchen Jenn !!!!! I think I’m addicted to your website and I might need some sort of intervention! lolol!!!!!
🙂 So glad you like the recipes – Happy holidays!!
So easy! Making apple pies … had a variety of leftover apples. Made this. No mess, no fuss. House smelled wonderful while the dish was baking, took it out, mashed the apples, added cinnamon. The best applesauce I have ever had. Normally, not an applesauce fan. This was unbelievable. A new tradition. Follow the recipe exactly. Then adjust, if needed. Love it.
Jenn,
If I wasn’t already a big fan this recipe would have done it for me! Five stars! For your readers I would suggest that it is worth purchasing an apple corer appliance to make this a breeze. If it’s easier we’ll make it more! One question..at my Whole Foods and another large grocery store I could not find McIntosh apples (in Kansas). What other variety would be your preference?
Patti
So glad you like this! 🙂 Any number of apples will work — Jonathan, Fuji, Honeycrisp, Jonagold, Braeburn, Stayman Winesap, Granny Smith, etc. — just keep in mind that super-tart apples will yield a tangy applesauce, which will require more sugar to balance the flavors.
Now that apple season is in full swing, I decided to try this applesauce recipe. It was delicious and fuss free! I popped the pan in the oven, therein we all sat down for a hearty meal of chili with corn bread. The applesauce was done in time to provide a delicious and warming dessert. I don’t think I will make stovetop applesauce again. The only thing I did differently was to cut the amount of butter in half since I had never made applesauce with butter before.
Loving life in small batches now. No food mills, no canning baths, just fresh apples from my local orchards and a perfect side dish for my fall comfort foods. SO Easy!
Update on the applesauce. Had a few family members to lunch today, and between them and my grandson, all my applesauce is gone. I saved a small amount for my grandson to take home. Everybody was having seconds, and the bowl was scraped clean. I have never had a recipe from Jenn that wasn’t a hit. Would it freeze well, if there is any left?
Hi Laura, So glad the applesauce was a hit! And, yes, it definitely freezes well. 🙂
Just made this yesterday. Unfortunately I had forgotten which apples you recommended, so chose granny smiths and golden delicious . I had to add about 4 Tbsp. more brown sugar, but this was so easy and delicious. I have just never been a fan of jarred applesauce, although I love apples. Everyone loved it. I keep a shaker jar of cinnamon and sugar, so our grand daughter and my husband added a little bit of that. To me it was perfect as is. Another great recipe. Would be great warmed with some cinnamon and maybe toasted pecans over ice cream.
I feel compelled to add my two cents worth. This is the best applesauce! My whole family raved about it. It has the right amount of sweetness & the consistency is perfect. Also, great that you don’t have to babysit it like stove top versions. I’ve always heard you should use a variety of apples. I went with galas and pink ladies.
Oh. My. Goodness. I considered myself somewhat of an expert on applesauce since my mother and I canned 98 quarts of it last summer, but baking it! Game changer! I used Jonagold and Braeburn apples since that is what was on hand and it was perfect. Loved not having to babysit it and keep checking to see if it needed more water. Will definitely use this as my go-to fresh applesauce recipe.